Asst. Director of Dining & Hospitality
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Job Location:
Milwaukee, WI - USA
Monthly Salary:
Not Disclosed
Posted on:
30+ days ago
Vacancies:
1 Vacancy
Job Summary
JOB OBJECTIVE:
The Assistant Director of Dining and Hospitality leads all frontâofâhouse (FOH) dining operations across Saint Johns Communities ensuring a gracious consistent and highâquality experience in all venues and catered events. Working closely with the Executive Chef this role ensures seamless coordination between FOH and back-of house BOH operations including service standards menu execution event delivery and safety practices.
The Assistant Director drives revenue goals advances innovative dining programs and elevates the resident and guest experience while ensuring full compliance with local state and federal regulations.
They directly supervise the Casual Dining Manager Fine Dining and Events Manager and Event Planner ensuring staff receive effective training resources and support and uphold the mission vision and values of Saint Johns Communities.
ESSENTIAL DUTIES:
- Acts on behalf of the Director in their absence
- Ensures that FOH managers and the Event Planner have resources and training needed for excellent service; supervises hiring training coaching and evaluations.
- Ensures gracious prompt consistent dining service across all venues and
- Collaborates with the Executive Chef on timing and execution of dining and event services.
- Responsible for labor management (meeting labor budgets scheduling efficiency)
- Supports staff development and continuing education
- Ensures proper staffing and crossâtraining.
- Works with multimedia specialist to create marketing materials.
- Oversees catered events including sales planning execution and postâevent review.
- Processes or assigns food notices diagrams and catering instructions for accurate setup and service.
- Partners closely with HR on employee relations and people-related matters.
- Collaborates on catering menu planning.
- Collaborates with clinical regarding dietary requirements
- Leads process improvement initiatives.
- Accountable for FOH cost controls (supplies labor and beverages)
- Ensures FOH venues maintain exceptional appearance and cleanliness.
- Writes and implements FOH policies and procedures.
- Provides input during budget development; manages FOH budget components and supports revenue goals.
- Conducts team meetings and training sessions.
- Serves on committees as needed or assigned and attends required meetings.
- Maintains confidentiality and enforces HIPAA compliance.
- Upholds resident rights and reports concerns.
- Ensures compliance with safety infection control hazardous materials and regulatory standards. Ensures FOH compliance with skilled nursing and assisted living dining regulations.
- Responsible for compliance outcomes (health department infection control and survey readiness)
- Pursues professional growth and encourages same for staff.
- Adapts schedule as business needs dictate averaging 45-50 hours per week with accessibility to staff beyond standard hours and mandatory onsite presence during peak service hours and special events
- Other duties as assigned.
KNOWLEDGE SKILLS ABILITIES QUALIFICATIONS:
- Bachelors degree in hospitality management culinary management or related field preferred; equivalent experience may be considered.
- Minimum 5 years of progressive leadership experience in hospitality senior living restaurant hotel or CCRC environment.
- Proven success in managing FOH operations and leading multiâvenue dining teams.
- Strong leadership skills with the ability to mentor coach and develop staff at all levels.
- Demonstrated track record of delivering exceptional customer service and maintaining high service standards.
- Ability to plan organize and execute dining programs and special events.
- Strong understanding of regulatory requirements affecting dining services in senior living environments.
- Excellent communication interpersonal and problemâsolving skills.
- Proficiency with dining management systems POS systems and Microsoft Office suite.
MANAGEMENT/SUPERVISION:
- Oversees Casual Dining Manager Fine Dining & Event Manager Event Planner to include department orientation and service training.
- Takes corrective action for minor issues and for more serious infractions has the authority to instruct an employee to leave the facility pending continued review by the direct Supervisor of the employee.
- Acknowledges others when work is completed. Takes immediate action when unacceptable performance issues arise within the Dining Department. Participates in counseling sessions and practice improvement strategies e.g. Performance improvement plan writing follow-up and learning circles.
- Monitors the dining environment: the overall cleanliness safety and temperament. Intervene when conditions warrant by using learning circles teaching opportunities and/or work orders. Follows-up on incident reports and implements preventive strategies or makes recommendations.
Required Experience:
Director
